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Roasted Butternut Squash Soup with Apple Cider and Spiced Crème Fraiche

by Chef Sacha Douglas
Recipe Serves 8
You can use any assortment of squash for this recipe–acorn, buttercup, delicatta. One of my favourite tricks for augmenting the flavour of soups is to add a splash of acidity at the end–in this case,we are using apple cider or apple cider vinegar, but you can also use lemon juice, white wine vinegar or champagne vinegar. Try it with other recipes and you’ll be amazed at how it ‘lifts’ the flavour.

For the soup:
• 3 tbsp butter or olive oil
• 2 large cooking onions, diced
• 2 cups hard apple cider
• 1 large butternut squash, peeled, seeds removed, cut into large dice (about 4 cups)
• 4 apples, peeled, cored, sliced
• 8 cups vegetable stock or water
• 1/2 cup real maple syrup
• 4 tbsp apple cider vinegar (or use extra apple cider)
• Sea salt and fresh pepper, to taste

For the crème fraiche:
• 1 cup crème fraiche (or use sour cream or yogurt)
• 1 1/2 tbsp garam masala (or use cinnamon, cardamom, cloves or allspice)
• 1 tsp cayenne pepper
• 1/4 cup real maple syrup
• Sea salt, to taste

In a large stockpot, heat the butter over medium heat.
Sauté the onions until translucent, about 5-7 minutes.
Add the apple cider and let the liquid reduce by half.
Add the butternut squash, apples and cover with stock or water
(you may need more or less liquid depending on how big the squash is).

Bring up to a simmer and let cook until squash and apples are tender,
about 15-18 minutes.

Use a hand blender to puree the soup to a thick and creamy consistency.
Season generously with salt and pepper.
Stir in the maple syrup and a few splashes of apple cider vinegar.

Mix the crème fraiche with the garam masala, cayenne and maple syrup.
Season with a pinch of salt.

Serve warm soup in bowls with a generous dollop of spiced crème fraiche.


Originally published in the Fall 2007 issue of Lifestyle Nova Scotia Magazine.